PANNU KAKKU (FINNISH OVEN PANCAKE)
An eggy, buttery, oven pancake. This looks so good, I can't wait to try it. Putting the recipe hear for safe keeping. I got it off Erin's kitchen blog. Hope she doesn't mind. Update: Finally got to make this deliciously ooey, gooey pancake. I also added a dash of vanilla and would also recomend decreasing the butter to about 6 tbs from 8. I also preheated the oven to 400 degrees to melt the butter and then decreased the temp to 350 when I put the batter in. Oh so yummy! I will update the ingredients below so that the nutritional information is correct.
Provided by C. Taylor
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Melt butter in oven in a 9x13 pan; should be sizzling when you take it out.
- Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter.
- Bake 40 minutes. Eat immediately.
Nutrition Facts : Calories 413.9, Fat 18, SaturatedFat 10.2, Cholesterol 182.9, Sodium 168.9, Carbohydrate 53.5, Fiber 0.6, Sugar 33.9, Protein 9.1
PANNUKKAU {FINNISH PANCAKE}
Pannukkau pancakes are so fun to make and create the best breakfast!
Provided by Alyssa Rivers
Categories Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400. Place the butter in a 9x13 and put into the oven to melt and become slightly bubbly.
- Whisk together (I do this in my kitchenaid) the 4 eggs until combined.
- Add the flour, milk, salt, and sugar. Blend together until batter is thin.
- Pull the pan out of the oven with the melted butter that is slightly bubbly.
- Gently and slowly, pour the batter on top of the melted butter.
- Cook for 30 minutes. When it is done, it will be golden brown around the edges and bubble up especially over the sides.
Nutrition Facts : Calories 427 kcal, Carbohydrate 44 g, Protein 14 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 231 mg, Sodium 673 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 8 g, ServingSize 1 serving
PANNUKAKKU
Unlike most pancakes, this cardamom-scented version hailing from Finland is baked rather than fried or grilled, giving it a soft, puffed-up interior and a delicately crisp crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8 wedges
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Whisk together flour, salt, cardamom seeds, sugar, milk, 1/4 cup water, and the eggs in a large bowl. Let stand, covered, 20 minutes.
- Heat a 12-inch cast-iron skillet in oven 10 minutes. Melt butter in skillet. Pour in batter; bake until puffed, about 25 minutes. Cut into wedges; serve with jam.
FINNISH PANNU KAKKU
A family favorite, this recipe is handed down to each generation. This rich, airy treat is best when served hot with jam or jelly.
Provided by jocko_7
Categories World Cuisine Recipes European Scandinavian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.
- In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.
- Bake for 15 to 20 minutes in the preheated oven. Serve hot.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 53.4 g, Cholesterol 172.8 mg, Fat 21.5 g, Fiber 0.6 g, Protein 9.1 g, SaturatedFat 12.3 g, Sodium 657.4 mg, Sugar 37.3 g
PANNUKAKKU
Pannukakku, a cross between a popover and a crepe, is a custardy pancake you bake in the oven.
Provided by Source: Fresh Eggs Daily
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425F degrees.
- Whisk the eggs, milk, sugar and vanilla bean paste in a medium bowl. In a separate bowl, whisk the flour, baking powder, cardamom and salt, then stir the dry ingredients into the egg mixture. Whisk until smooth and no lumps remain.
- It will look like pancake batter. Let the mixture sit for ten to fifteen minutes to rise a bit.
- While the batter is resting, add the butter to a cast iron skillet. Put it in the oven for a few minutes until the butter is melted. Swirl the pan to cover the bottom and set aside.
- Pour the batter into the skillet and bake for 10-15 minutes or until your pannukakku is puffy and golden brown. Let cool for a few minutes, then cut into slices and serve topped with powdered sugar, syrup, jam or fresh fruit.
- Pannukakku is sweet, but also pairs well with savory bacon or sausage links and delicious for breakfast or brunch.
- Leftovers can be reheated or eaten at room temperature.
KROPSUA (FINNISH PANCAKE)
A quick and easy Finnish egg pancake that is great plain, with salt and pepper, maple syrup, or with your favorite pancake topping.
Provided by DARBLEY13
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Baked Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch baking dish and place in the preheating oven until melted, about 5 minutes.
- Beat milk, flour, eggs, sugar, and salt together in a bowl until batter is smooth. Pour melted butter from baking dish into batter and beat until smooth. Pour batter into the baking dish.
- Bake in the preheated oven until cooked through, 20 to 25 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 36 g, Cholesterol 163.8 mg, Fat 28.2 g, Fiber 0.8 g, Protein 10.6 g, SaturatedFat 16.9 g, Sodium 539.8 mg, Sugar 12.2 g
FINNISH OVEN PANCAKES (PANNUKAKKU)
This high-rising traditional Finnish dish is a crispy exteriored cross between a pancake and a custard. Perfect for topping with both sweet and savoury goodies
Provided by Rebecca Lindamood
Categories Main Dish
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. When the oven temperature reaches about 300°F, place an 8- or 9-inch cake pan or 10-inch pie plate in the oven with the butter in it. The butter should melt, but not brown, while the oven finishes heating.
- Place the eggs, f lour, milk, salt, sugar and vanilla (if using) in the carafe of a blender. Fix the cover in place and blend on high, stopping to scrape down the sides if necessary, until the mixture is smooth and even. When the oven is fully heated, and the butter is fully melted, pull the oven rack out far enough to work safely and pour the batter into the hot pan. Push the rack carefully back into the oven and bake for 30-40 minutes, or until the oven pancake has puffed quite high and is a deep golden brown. You can test the doneness by quickly inserting a butter knife in the center of the oven pancake. If the knife comes out clean, the pancake is done.
- Remove the pan from the oven, cut immediately (it will deflate some, so don't worry!) and serve topped as desired.
Nutrition Facts : Calories 314 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 199 mg, Sodium 189 mg, Sugar 3 g, ServingSize 1 serving
PANNUKAKKU
Pannukakku is the traditional Finnish version of pancake, baked in the oven and without a leavening agent.
Provided by Mike Benayoun
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the convection oven to 440 F (225°C).
- In the bowl of a stand mixer, whisk the eggs and sugar for 3 minutes.
- Add the milk, and salt and mix all the ingredients until well combined.
- Gradually add the flour, then the butter and mix the batter until getting a smooth consistency without lumps.
- If necessary, mix the contents of the bowl with the hand blender to obtain a smooth texture.
- Cover the batter and let it rest for 45 minutes at room temperature.
- Line the baking pan with lightly greased parchment paper, pour in the batter and put in the oven.
- Cook for 25 to 30 minutes.
- Let cool and serve with jam and/or cream.
Nutrition Facts : Calories 260 kcal, Carbohydrate 31 g, Protein 9 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 106 mg, Sodium 194 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
PANNUKAKKU
Pannukakku, or Finnish oven pancake, is similar to a Dutch baby. It's characterized by its crispy, browned edges and smooth, custard-like center - we use an extra egg yolk and a generous amount of butter to ensure the center cooks up perfectly. For the best rise, make sure your pan is well heated. Because the pannukakku begins to deflate after it comes out of the oven, it's best served immediately while still warm; be sure to have your toppings ready to go. Consider going the more traditional route with a smear of lingonberry jam.
Provided by Food Network Kitchen
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Arrange a rack in the center of the oven and place a 9-by-13-inch metal pan on the rack. Preheat the oven to 400 degrees F.
- Melt 4 tablespoons of the butter in a small bowl in the microwave and set aside to cool.
- Whisk the eggs and yolk in a large bowl until well combined and frothy, about 1 minute. Add the milk, granulated sugar, salt, vanilla and cooled butter to the egg mixture and whisk until incorporated and frothy, about 30 seconds more. Whisk the flour into the egg mixture until just combined (it's OK if there are a few small lumps). Let the batter rest for 15 minutes.
- Add the remaining 1 tablespoon butter to the preheated pan in the oven and heat until the butter melts and bubbles (take care not to let the butter brown). Pour the batter into the pan; it should sizzle. Bake until the pannukakku puffs up around the edges and bubbles in the center, the top, bottom and edges are browned and a tester inserted into the center comes out clean, 35 to 40 minutes.
- Immediately dust with confectioners' sugar, cut into squares and serve with jam, fresh fruit and whipped cream.
PANNUKAKKU FINNISH OVEN PANCAKE
Provided by Chrissy
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees and let the 1/2 cup butter melt in a 9 x 13 pan. In a medium bowl mix together the flour, milk, eggs, and salt. Pour the egg mixture into the pan and bake for 35 minutes. It will get fluffy in parts of the pancake and then fall after you pull it out of the oven.
FINNISH OVEN PANCAKE (PANNUKAKKU)
Steps:
- Gather the ingredients.
- In a bowl, whisk together the eggs, milk, sugar, and vanilla sugar until creamy. Stir in the grated lemon zest.
- In a separate bowl, sift together flour, salt, and baking powder. Stir into the egg mixture. Allow the batter to rest for 30 minutes.
- Preheat oven to 450 F.
- When pancake batter has rested, place butter in an oven-proof frying pan or pie plate. Place the pan in the oven and allow the butter to melt without browning (watch carefully).
- Once your butter has melted, remove the pan from the oven. Use a pastry brush to coat the surface and side of the pan evenly with the melted butter.
- Pour pancake batter into the hot, buttered pan and return to the oven.
- Bake for 15 minutes, or until puffed and golden.
Nutrition Facts : Calories 309 kcal, Carbohydrate 30 g, Cholesterol 216 mg, Fiber 1 g, Protein 12 g, SaturatedFat 8 g, Sodium 534 mg, Sugar 6 g, Fat 16 g, ServingSize 5 to 6 servings, UnsaturatedFat 0 g
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- Take 1/2 cup of the frozen wild blueberries and place in a small bowl with the 1/4 cup of maple syrup. Stir to combine, then set aside. Measure out 1/4 more of wild blueberries and set aside to sprinkle on the batter before baking.
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- Preheat your oven to 400 degrees. Take out a 9 x 13 glass baking pan and place the butter in the pan. Once your oven is preheated, place your pan in the oven and let the butter melt completely.
- Mix eggs, sugar, milk, salt and vanilla together with a mixer or hand held mixer. Stir for 2-3 minutes or until smooth.
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